Aroma type - Globe Thesis

Keyword [Aroma type] Result: 1 - 20 \| Page: 1 of 2
1.	Studies On Aroma Compounds Of Chinese Soy Sauce Aroma Type Liquor
2.	Discovery And Origin Of One Kind Of Earthy-mouldy Off-flavors In Chinese Liquors
3.	Comparison On Aroma Compounds Of Soy Sauce And Strong Aroma Type Liquors
4.	The Subdivide Of Aroma Type Of Full-aroma-style Flue-cured Tobacco And The Characteristic Components Of Different Subtype
5.	Odor Profile Of Chinese Roasted-sesame-like Aroma Type Liquor
6.	Characterization Of The Structure And Function Of The Microbial Community In Light Aroma Type Liquor Started By Xiaoqu
7.	Classification Of Chinese Liquors With Different Aroma Type, Geographic Oirgin And Quality Grade By Mass Spectrometry And Chemometrics
8.	Research On Smoke Characteristics And Regional Distribution Of Flue-cured Tobacco From Strong Aroma Tobacco Production Areas
9.	The Origin Study Of Off-odor Compound P-cresol In Chinese Strong Aroma Type Liquor
10.	Characterization Of The Key Odorants In Chinese Zhima Aroma-type Baijiu Studies
11.	Study On Fluorescence Spectrum Characteristics And Identification Method About Chinese Strong Aroma Type Liquors
12.	Metaproteomic Research Of High Temperature Daqu Of Soy Sauce Aroma Type Liquor
13.	Research Of Nonvolatile Compounds In Fermented Grains In Chinese Roasted-sesame-like Aroma Type Liquor
14.	Research On The Aroma Compounds Of Gujinggong Chinese Baijiu And Evaluation Of The Antioxidant And Anti-inflammatory Effects Of Phenolic Aroma Compounds
15.	Sensory-Guided Analysis Of Retronasal Burnt Aroma And Less-Volatile Bitter Taste Compounds In Soy Sauce Aroma Type Baijiu
16.	Study On Key Aroma Compounds And Sensory Evaluation Of Synergism Among Odorants In Light Aroma-type Liquors
17.	Comparison Of Compounds Between Traditional And Mechanical RAW Baijiu (Chinese Liquor) Of Laobaigan And Roasted-sesame-like Aroma Type Baijiu
18.	Study On The Differences Of Compounds In Chixiang Aroma Type Traditional Bingqu And Mechanical-making Moldy Bran (Fuqu)
19.	Study On The Influencing Factors Of P-resol And Its Precursor In Strong Aroma Type Chinese Liquor
20.	Characterisric Flavor Of The Strong Aroma Style Liquor Made In Yimeng Old District,Shandong Province
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